Posted in BBQ Meats Blog BBQ Meats Wagyu Brisket News By Johnny Love September 01, 2014

Huntspoint Meat Company briskets help Top BBQ Teams win at the Sam's Club Regionals 2014 in VA.

**Grand Champion Checkered Flag 500 - 1st place brisket.

Grand BBQ Champion

**Reserve Champions BBQ Guru - 3rd place brisket.

BBQ Competition trophies

**Brown Liquor BBQ - 4th place brisket.

4th place wagyu Brisket Trophy

Congratulations Mark Gibbs , Bob Trudnak and Brian J. Walrath for the your cooking skills as pitmaster and top BBQ competitor.

Congratulations also go out to all that got calls in Richmond Va and is moving onto the Sam's Club National BBQ Championship in Bentonville, AR.

Posted in News By Johnny Love May 20, 2014



Contact Johnny Love at 212-380-1273 or Meats Featured in

Barbecue America Magazine


(New York City) May 20th,, a leading online provider of high-quality meat, is pleased to announce Barbecue America Magazine will feature pork spare ribs on the cover of the premier issue of the magazine, available on newsstands and online on May 2. also provided Barbecue AmericaMagazine with several other cuts of imported and domestic meats that will be highlighted in subsequent issues of the magazine.

During a January 2014 photo shoot in Pennsylvania, Barbecue America Magazine worked with to provide unique and customized cuts of meat including Wagyu beef brisket, Wagyu steaks, Japanese ground beef, Hatfield St. Louis-cut ribs, Berkshire St. Louis ribs, Berkshire pork butt, Angus Tomahawk ribeye steaks, Compart Duroc pork butts, Compart Duroc St. Louis ribs and Compart Duroc baby back ribs. These cuts, grilled, smoked, and seared, will be included across the first seven issues of the magazine.

“I’ve been all over the world looking for the best meat and is truly a one-stop shop for high-quality, competition grade meats,” said Rick Browne, editor-in-chief of Barbecue America Magazine. “We turned to to provide us with AMAZING, unique cuts of meat that would help us build recognition for our magazine. As you’ll see in the upcoming issues, they didn’t disappoint.”

Grill like a World Champion—grill with Hunts Point. In 2013 started its program of supporting barbecue by sponsoring competitive teams across the country. This commitment has paid off as several of its sponsored teams notched wins at regional and national contests. has also started strong for the 2014 season, with teams supplied by Huntspoint winning two Reserve Grand Championships and a state championship in April, and a number of top-5 category placings at competitions in New York, Georgia, Pennsylvania, and North Carolina.

“When we first heard about the plans for Barbecue America Magazine, we were excited—as barbecuers, not as businesspeople—that the barbecue world was going to get its own magazine,” said Lovely Love, CEO of “And of course, getting on the cover is a huge honor. We got into this business because we love barbecuing and wanted to connect people like us to the best meat available. We really appreciate the recognition, especially coming from people who love the barbecue world as much as we do.”

About Barbecue America Magazine

Barbecue America is the only national, glossy print magazine dedicated to barbecue and the outdoor cooking lifestyle. Barbecue America Magazine is published six times a year and is available at fine retailers across the country. For more information about Barbecue America including how to subscribe, please visit

About Hunts Point sells only the very highest-quality BBQ meat, certified and shipped overnight and ready for competition, whether you’re looking to win at the Worlds or just be the undisputed BBQ champion of your block. Get the best steaks, ribs, brisket, pork, and ground beef from the best suppliers in the world. Look for meat specials, competition news, and recipes on, and of course look for Huntspoint products on the cover of Barbecue America Magazine this May and in its pages throughout all 2014.



Hunts Point Teams Celebrate Strong Start to BBQ Season

Grand Reserve Championship, Category Win in NYC; Other Wins in Eastern U.S. Comps

(May 14, 2014, Staten Island, New York)—Hunts Point-supplied teams roared out of the starting gate with a strong showing gate at the New York City BBQ Cookoff, a Kansas City Barbeque Society-sanctioned event held April 11-12 on Staten Island in Historic Richmond Town. Honors included the Grand Reserve Championship (2nd overall), as well as #1 and #3 in Pork Ribs, #2 in Pork Butt, and 4 of the top 5 places in Brisket. Also in April, Hunts Point meat helped the Smokin’ Skullies team win the Grand Championship and #3 Brisket at the BBQ Capital Cookoff in Lexington, North Carolina; other teams took top Brisket honors at the Iron Man BBQ in Pennsylvania and the Georgia State Championship. May has started off  with big wins for BBQ teams using Huntspoint Meat Company BBQ meats. 1st, 2nd, 2nd, 3rd, and 5th place brisket wins at various BBQ sanctioned events competitions this past weekend.  


Authentic Tajima Kobe beef has healthy Omega 3 fatty acids which supports your heart health, improves cholesterol levels, and can even lower your blood pressure. Eat Tajima Kobe beef and live a healthy life.

 Tajima Japanese Kobe Beef


Posted in News By Johnny Love November 23, 2013


November 22, 2013—Teams supplied by captured the overall BBQ World Championship as well as the World Rib Champion title.


A total of five teams took meat to the Barbeque division of the World Food Championships, held November 7-10 in Las Vegas.


Team BBQ Guru, the house team of the makers of the BBQ Guru line of barbeque temperature controls for competition and home use, won the World Rib Championship with’s Hatfield Ribs. BBQ Guru and have also set up a new site,, which features BBQ Guru’s competition proven favorites from the lineup.


“I have been very impressed with the overall quality of the meat supplied by The marbling in the meat and the thickness of the cuts are better than I have ever seen!” said Bob Trudnak, Pitmaster and World BBQ Ribs Champion of Team BBQ Guru ( “Having meat that’s consistently of the best quality is just as important as using the best equipment, sauces and seasonings. We feel that we now have all of the right tools in place to continue to be a successful BBQ competition team.”

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